4 boneless chicken breasts
Salt and pepper, to taste
1 tablespoon garlic
Butter
4 poblano chiles
Buttermilk
All-purpose flour
27 ounces enchilada sauce
Season chicken breasts with salt, pepper and garlic, saut? in butter. Cut open poblano chiles and stuff each with 1 chicken breast. Bread the stuffed poblano, dipping first in buttermilk, then in flour; repeat. Fry in butter until golden brown.
Place on a plate that is lightly covered with enchilada sauce.
Makes 4 servings.
3 small dried pasilla chiles
3 small dried mulatto chiles
1 1/2 cups boiling water
1/4 cup sesame seeds
3 whole cloves
1 (1-inch) piece stick cinnamon
1/4 teaspoon whole coriander seeds
1/8 teaspoon whole aniseed
1/4 cup lard or vegetable oil
1/4 cup whole unblanched almonds
1/4 cup raisins
6 whole chicken legs, with thighs attached
1/4 teaspoon salt
1/2 cup coarsely chopped white onion
2 cloves garlic
1 tablespoon tomato paste
1 1/2 ounces Mexican chocolate, coarsely grated
1 cup chicken stock or broth
Toast, seed, de-vein and rinse pasilla and mulatto chiles. Place in medium bowl with boiling water; let stand 1 hour.
Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet.
Combine cloves, cinnamon stick, coriander seeds and aniseeds in skillet; toast over medium heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet.
Heat lard in 12-inch skillet over medium heat until hot. Add almonds; cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon; drain on paper toweling. Add raisins; cook and stir until puffed, about 30 seconds. Remove with slotted spoon.
Sprinkle chicken with salt. Cook in lard over medium heat until brown, about 5 minutes per side; remove to plate. Remove all but 2 tablespoons lard from skillet.
Process raisins in blender until finely ground. Coarsely chop almonds; add to blender and process until finely ground. Add onion and garlic to blender; process until finely ground.
Process 2 tablespoons sesame seeds by pulsing in electric spice grinder to fine powder; add to blender. Process clove mixture in grinder to fine powder; add to blender. Add chiles, 1/3 cup of the soaking water and the tomato paste to blender; process until smooth. If mixture is too thick, add just as much remaining soaking water, 1 teaspoon at a time, needed to release blender blades.
Heat the lard in skillet over medium heat until hot; reduce heat to medium-low. Add chile mixture; cook, stirring constantly, 5 minutes. Add chocolate; cook and stir until melted, about 2 minutes. Gradually stir in stock; cook, stirring frequently, 5 minute.
Add chicken to skillet; reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes.
Place chicken on serving plates; top with sauce and remaining sesame seeds. Garnish with tomato wedges and cilantro sprigs.
8 serving-size pieces chicken or turkey
1 1/2 teaspoons salt, divided
1 teaspoon pepper
1 (8 1/2 ounce) jar mole sauce
1/2 cup enchilada sauce or tomato sauce
1/2 to 1 cup chicken stock
1 tablespoon creamy peanut butter
1 square dark, unsweetened chocolate
1 tablespoon sugar
Preheat oven to 350 degrees F.
Heat a deep ovenproof Dutch oven over medium heat. Add chicken pieces, and cook until brown on all sides, about 20 minutes. Season chicken with 1 teaspoon sat and pepper. Cover pan with lid and place in oven for 20 to 30 minutes or until chicken juices run clear.
Meanwhile, in a large saucepan, combine mole sauce, enchilada or tomato sauce and chicken broth, beginning with 1/2 cup. Add more as needed to adjust consistency and flavor. Heat to boiling; reduce heat to simmer. Stir in peanut butter, chocolate and sugar. Cook and stir until chocolate is melted, about 5 minutes. Continue simmering 10 minutes longer. Season with 1/2 teaspoon salt, or to taste. If sauce seems too thick, add just enough water or chicken stock to thin to desired consistency.
Remove chicken from oven and pour sauce over chicken.
Reduce oven temperature to 300 degrees F. Return chicken to oven, covered, and bake for 30 to 40 minutes or until chicken is tender, almost falling off the bone.
Serve with white or Mexican rice or tortillas. This recipe doubles easily.
Makes 4 servings.
1/2 cup blanched almonds
3 whole chicken breasts, split, boned, and skinned
2 to 3 tablespoons vegetable oil
1 tablespoon butter or margarine
1/4 cup finely chopped white onion
1 fresh Anaheim or poblano chile, roasted, peeled,
seeded, de-veined, finely chopped
1 small tomato, seeded and minced
1 clove garlic, minced
1/2 cup chicken stock or broth
1/4 teaspoon salt
1/2 cup whipping cream
Tomato wedge
Fresh cilantro sprig
Process almonds, about 1/4 at a time, with on/off pulses in electric spice grinder to fine powder. Dip chicken in almonds on small plate to coat all sides; reserve remaining almonds.
Heat 1 tablespoon oil and the butter in deep 10-inch skillet over medium heat until foam subsides. Add as many breasts as will fit in single layer without crowding. Cook until chicken is light brown on both sides, about 3 minutes per side, reducing heat if almonds get too dark; remove to plate. Repeat with remaining chicken, adding 1 tablespoon oil, if needed.
Add remaining 1 tablespoon oil and the onion to skillet; saut? over medium heat until soft, about 3 minutes. Add chile, chopped tomato and garlic; saut? 1 minute. Add stock, salt and reserved almonds; heat over high heat to boiling. Add chicken to skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, 15 to 20 minutes. Remove chicken to serving dish; keep warm, covered.
Add cream to cooking liquid; heat over medium-high heat to boiling. Cook and stir until sauce is slightly thickened, 3 to 5 minutes; pour over chicken. Garnish with tomato wedge and cilantro.
4 tablespoons butter
1 tablespoon olive oil
4 chicken breasts
9 whole canned chiles, divided
1 medium onion
1/2 pound mushrooms, chopped large
1 1/2 cups milk
1/2 can cream of mushroom soup
2 cups sour cream
Salt and pepper
3/4 cup grated Cheddar cheese
Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
Put milk, soup, and remaining 3 chiles in blender and blend until smooth. Whisk in sour cream.
Melt butter in Dutch oven over medium heat and add oil and chicken. Season. Saute until chicken is done. Remove chicken and set aside.
Add onions to same pan and saute for 3 minutes, then add mushrooms and cook until tender.
Add chiles and chicken and heat through. Add soup mixture. Cover and heat over medium for 5 minutes.
Season to taste. Top with cheese and bake at 350 degrees F for 15-25 minutes or until hot.
Serve with Mexican rice, warm flour tortillas and a leafy green salad.
6-8 servings
1 (8 1/2 ounce) package chocolate wafers,
finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahl?a
Chocolate Scrolls
In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.
In a large bowl, beat cream cheese with rum until light and fluffy. Fold in ice cream. Pour into crust and freeze at least 4 hours.
In a chilled bowl, whip cream, sugar and Kahl?a until stiff peaks form. Swirl onto top of pie. Garnish with Chocolate Scrolls. Freeze at least two hours.
Let stand at room temperature about 5 minutes before serving.
Chocolate Scrolls
Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate. Refrigerate until firm.
1 dozen tamales, shucked
2 cups cooked and cubed chicken
1 tablespoon vegetable oil
1 onion, chopped
1 (4 ounce) can green chiles, chopped
1 (16 ounce) can tomato sauce
1 (4 ounce) can sliced ripe olives
2 tablespoons chili powder
1/2 teaspoon garlic salt
1 (14 ounce) can creamed corn
8 ounces shredded Cheddar Cheese
Spray a 9 x 13-inch baking dish with cooking spray. Line with tamales. Cover with layer of chicken.
In medium skillet, saute onion in oil. Add chiles, tomato sauce, olives, chili powder, garlic salt and corn. Simmer for 5 minutes.
Pour over chicken and bake at 300 degrees F for 45 minutes. Top with cheese and bake an additional 15 minutes.
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